Ganoderma lucidum wine and preparation method thereof

Abstract

The invention relates to the technical field of health-care wine, in particular to lucid ganoderma wine which comprises 20-30 parts by weight of lucid ganoderma mycelium powder, 10-15 parts by weight of lucid ganoderma sporocarp, 5-10 parts by weight of hericium erinaceus mycelium powder, 3-8 parts by weight of germinated brown rice, 20-30 parts by weight of lactobacillus fermented blueberry liquid, 15-20 parts by weight of saccharomyces cerevisiae fermented raspberry liquid, 200-300 parts by weight of white spirit and 10-15 parts by weight of honey. Wherein GABA is endogenously generated by fermenting germinated brown rice through lactic acid bacteria, and the content of GABA is greater than or equal to 100mg / L. The preparation method of the lucid ganoderma wine comprises the steps of lucid ganoderma sporocarp pretreatment, double-bacterium co-fermentation, fruit fermentation liquid preparation, main fermentation, post-treatment, filling and capping. According to the ganoderma lucidum wine disclosed by the invention, the content of effective components in the ganoderma lucidum wine is increased by utilizing a synergistic effect among fungi through a double-bacterium co-fermentation process, and GABA (gamma-aminobutyric acid) capable of improving sleep in a targeted manner is generated by adding germinated brown rice.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of health wine, more particularly to a ganoderma lucidum wine and a preparation method thereof. BACKGROUND

[0002] At present, the ganoderma lucidum wine on the market usually adopts a traditional soaking process, takes ganoderma lucidum and liquor as a basis, adds homologous medicinal and edible materials such as wolfberry, longan, yam, etc., and extracts effective components through long-time soaking.

[0003] However, the effective components extracted by the traditional soaking process are limited in variety and low in content, so that the existing ganoderma lucidum wine usually has traditional health care functions such as enhancing immunity, resisting fatigue, protecting liver, etc. Moreover, there are still problems such as heavy medicinal taste and single flavor in taste, resulting in low acceptance of consumers.

[0004] With the increase of survival pressure in modern society, the number of patients with insomnia is increasing day by day, therefore, it is an urgent problem for those skilled in the art to provide a ganoderma lucidum wine with high content of effective components of ganoderma lucidum, specific sleep-improving components and good flavor and high acceptance. SUMMARY

[0005] In view of this, the present application provides a ganoderma lucidum wine and a preparation method thereof In order to achieve the above-mentioned purpose, the present application adopts the following technical scheme: The ganoderma lucidum wine comprises 20-30 parts by weight of ganoderma lucidum mycelium powder, 10-15 parts by weight of ganoderma lucidum fruiting body, 5-10 parts by weight of hericium erinaceus mycelium powder, 3-8 parts by weight of germinated brown rice, 20-30 parts by weight of lactic acid bacteria fermented blueberry liquid, 15-20 parts by weight of brewing yeast fermented raspberry liquid, 200-300 parts by weight of liquor, and 10-15 parts by weight of honey; wherein GABA is endogenously generated by germinated brown rice through lactic acid bacteria fermentation, and the content is ≥100 mg / L.

[0006] The present application also provides a preparation method of the above-mentioned ganoderma lucidum wine, comprising the following steps: Step 1, ganoderma lucidum fruiting body pretreatment: using complete and small ganoderma lucidum fruiting bodies, soaking in 85-95% ethanol at a temperature of 15-40℃ for 3-10 hours to remove impurities and alcohol-soluble toxins, and then drying to a water content of ≤20%; Step 2, double-bacteria co-fermentation: mixing the ganoderma lucidum mycelium powder and the hericium erinaceus mycelium powder, inoculating ganoderma lucidum spores and hericium erinaceus spores, and oscillating culture at 25-30℃ for 48-96 hours, and adding 0.05-0.15% sodium glutamate every 12 hours; Step 3, fruit fermentation liquid preparation: inoculating plant lactobacillus in blueberry pulp and brewing yeast in raspberry pulp, and fermenting for 12-24 hours to prepare blueberry fermentation liquid and raspberry fermentation liquid, respectively; Step 4, main fermentation: the product of step 2, the product of step 3, sprouted brown rice and white liquor are mixed, and static fermentation is carried out for 15 days, with stirring once a day; Step 5, post-processing: filtration, pasteurization, aging at 4 DEG C for 30-60 days; Step 6, filling and capping: the aged liquor is rapidly cooled and impurities are removed, the fruiting body of step 1 is preloaded in a wine bottle, the filtered liquor is filled, and then capped.

[0007] Further, in step 1, the ganoderma lucidum fruiting body is soaked and then dried by a heat pump or hot air drying, the drying temperature is 50-80 DEG C, and the drying time is 3-12 h.

[0008] Further, in step 2, the ganoderma lucidum mycelium powder and the hericium erinaceus mycelium powder are mixed at a ratio of 1:1.

[0009] Further, in step 2, the ganoderma lucidum strain is ganoderma lucidum Ganoderma lucidum , the inoculation amount is 0.7-1.5%, the hericium erinaceus strain is hericium erinaceus Hericium erinaceus , the inoculation amount is 0.7-1.5%, and the culture is carried out at 28 DEG C and 180 rpm for 72 hours, with the addition of 0.1% sodium glutamate every 12 hours.

[0010] Further, in step 3, the preparation method of the blueberry fermentation liquor is that the blueberry pulp is inoculated with lactobacillus plantarum, the inoculation amount is 0.5-1.5% of the mass of the blueberry pulp, the fermentation is carried out at 25-35 DEG C for 20-48 hours, and the pH is adjusted to 3.5-3.8.

[0011] Further, in step 3, the preparation method of the raspberry fermentation liquor is that the raspberry pulp is inoculated with saccharomyces cerevisiae, the inoculation amount is 0.3-1.2% of the mass of the blueberry pulp, the fermentation is carried out at 25-35 DEG C for 10-15 hours, and the pH is adjusted to 3.5-3.8.

[0012] Further, in step 4, honey is added during the main fermentation process to adjust the sugar content to 15-20 DEG Bx.

[0013] Further, in step 4, before the main fermentation process, the sprouted brown rice is pretreated, and the pretreatment method of the sprouted brown rice is that the sprouted brown rice is soaked for 12 h, germinated to 0.5-1 mm, and 0.05-0.1% potassium dihydrogen phosphate is added in the soaking stage.

[0014] Further, in step 5, during the post-processing process, coarse filtration is first carried out by using 400-mesh filter cloth, and then fine filtration is carried out by using a 0.22-micron membrane, pasteurization is carried out at 65 DEG C for 30 min.

[0015] Compared with the prior art, the beneficial effects of the present application are: The ganoderma wine in the present application is prepared by the process of co-fermentation of Ganoderma lucidum and Hericium erinaceus, and the content of effective components in the ganoderma wine is improved by the synergistic effect between fungi. The germinated brown rice is added to dissolve GABA (gamma-aminobutyric acid) by mixing with liquor, and GABA can target to improve sleep, so as to meet the demand of modern consumers for improving sleep problems. Fruit fermentation liquor, blueberry and raspberry, are added to neutralize the medicinal smell, so as to realize the balance of “medicinal aroma + fruity aroma”. Honey is added to improve the taste and flavor, and effectively improve the acceptance of consumers. BRIEF DESCRIPTION OF DRAWINGS

[0016] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced. The drawings in the description are only part of the embodiments of the present application.

[0017] Figure 1 It is a flow chart of the preparation method of the ganoderma wine in the present application.

[0018] Figure 2 It is a schematic diagram of the finished ganoderma wine after filling in the present application. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application. EMBODIMENT

[0020] The raw materials of the ganoderma wine in the present embodiment are: Ganoderma lucidum fruiting body 15 g, Ganoderma lucidum mycelium powder 20 g, Hericium erinaceus mycelium powder 5 g, germinated brown rice 3 g, lactic acid bacteria fermented blueberry liquid 20 g, lactic acid bacteria fermented raspberry liquid 15 g, liquor 200 g, and honey 10 g.

[0021] As shown in Figure 1 , the preparation method of the ganoderma wine in the present embodiment is: Step 1, Ganoderma lucidum fruiting body pretreatment: use complete and small Ganoderma lucidum fruiting body, soak in 85% ethanol with a volume fraction at 20℃ for 10 hours to remove impurities and alcohol-soluble toxins, and then dry to a water content of ≤20%; Step 2, co-fermentation of double strains: mix Ganoderma lucidum mycelium powder and Hericium erinaceus mycelium powder at a ratio of 1:1, add 2 times of pure water, inoculate Ganoderma lucidum strain and Hericium erinaceus strain, the inoculation amount of Ganoderma lucidum strain is 1%, and the inoculation amount of Hericium erinaceus strain is 1%, 28℃, 180rpm shaking culture for 72 hours, and 0.1% sodium glutamate is added every 12 hours; Ganoderma lucidum strain is Ganoderma lucidum (Ganoderma lucidum ), and the Ganoderma lucidum spore is Hericium erinaceus.

[0022] Step 3, fruit fermentation liquid preparation: inoculating Lactobacillus plantarum into blueberry pulp at an inoculation amount of 0.5% of the mass of the blueberry pulp, and then performing fermentation at 25°C for 24 hours; and then adjusting the pH to 3.5 by using citric acid to obtain a blueberry fermentation liquid; Step 3, fruit fermentation liquid preparation: inoculating Lactobacillus plantarum into blueberry pulp at an inoculation amount of 0.5% of the mass of the blueberry pulp, and then performing fermentation at 25°C for 24 hours; and then adjusting the pH to 3.5 by using citric acid to obtain a blueberry fermentation liquid;

[0023] Step 4, main fermentation: adding white liquor and honey to the product of Step 2 and the product of Step 3, and then performing static fermentation at 25°C for 15 days, with stirring once a day; Before the main fermentation process, the germinated brown rice is pretreated, and the pretreatment method of the germinated brown rice is: soaking for 12 hours, germinating to 0.5-1mm, and adding 0.05% potassium dihydrogen phosphate in the soaking stage.

[0024] Step 5, post-treatment: first coarsely filtering by using 400-mesh filter cloth, and then finely filtering by using a 0.22μm membrane, and then pasteurizing at 65°C for 30 minutes, and then aging at 4°C for 30 days; Step 6, filling and capping: rapidly cooling and filtering the aged liquor to remove impurities, pre-filling the fruiting body of Step 1 into a wine bottle, filling the filtered liquor, and then capping, as shown in Fig. 6. Figure 2 Fig. 6 shows the Ganoderma lucidum wine product after filling and capping. Embodiment

[0025] The raw materials of the Ganoderma lucidum wine in this embodiment are: 12g of Ganoderma lucidum fruiting body, 25g of Ganoderma lucidum mycelium powder, 8g of Hericium erinaceus mycelium powder, 5g of germinated brown rice, 25g of blueberry liquid fermented by lactic acid bacteria, 18g of raspberry liquid fermented by lactic acid bacteria, 250g of white liquor, and 12g of honey.

[0026] Preparation method: Step 1, Ganoderma lucidum fruiting body pretreatment: using complete and small Ganoderma lucidum fruiting bodies, soaking at 30°C for 8 hours by using 90% ethanol by volume, and then drying to a water content of ≤20% to remove impurities and alcohol-soluble toxins; Step 2, double-microorganism co-fermentation: mixing Ganoderma lucidum mycelium powder and Hericium erinaceus mycelium powder at a ratio of 1:1, adding 2 times of purified water, inoculating Ganoderma lucidum spores and Hericium erinaceus spores, the inoculation amount of Ganoderma lucidum spores being 1%, and the inoculation amount of Hericium erinaceus spores being 1%, and then performing 96 hours of vibration culture at 25°C and 180rpm, with 0.15% sodium glutamate being added every 12 hours; The Ganoderma lucidum spores are Ganoderma lucidum (Fr.) Karst. Ganoderma lucidum The Hericium erinaceus spores are Hericium erinaceus (Bull.) Pers. Hericium erinaceus.

[0027] Step 3, fruit fermentation liquid preparation: inoculate blueberry pulp with Lactobacillus plantarum at an inoculation amount of 1% of the mass of the blueberry pulp, ferment at 30°C for 36 hours, adjust the pH to 3.6 with citric acid, and obtain blueberry fermentation liquid; Step 3, fruit fermentation liquid preparation: inoculate blueberry pulp with Lactobacillus plantarum at an inoculation amount of 1% of the mass of the blueberry pulp, ferment at 30°C for 36 hours, adjust the pH to 3.6 with citric acid, and obtain blueberry fermentation liquid;

[0028] Step 4, main fermentation: add the product of step 2, the product of step 3, and germinated brown rice to baijiu and honey, and perform static fermentation at 25°C for 15 days, with stirring once a day; Before the main fermentation process, the germinated brown rice is pretreated. The pretreatment method of the germinated brown rice is: soak for 12 hours, germinate to 0.5-1 mm, and add 0.08% potassium dihydrogen phosphate during the soaking stage.

[0029] Step 5, post-treatment: first use 400-mesh filter cloth for coarse filtration, then use 0.22 μm membrane for fine filtration, pasteurize at 65°C for 30 minutes, and age at 4°C for 45 days; Step 6, filling and capping: filter the aged liquid at high speed to remove impurities, pre-fill the fruiting body of step 1 into the wine bottle, fill the filtered liquid, and cap. Example

[0030] The raw materials in this example are: Ganoderma lucidum fruiting body 15g, Ganoderma lucidum mycelium powder 30g, Hericium erinaceus mycelium powder 8g, germinated brown rice 5g, blueberry fermentation liquid with lactic acid bacteria 25g, raspberry fermentation liquid with lactic acid bacteria 18g, baijiu 250g, and honey 12g.

[0031] Preparation method: Step 1, Ganoderma lucidum fruiting body pretreatment: use complete and small Ganoderma lucidum fruiting bodies, soak in 95% ethanol at a temperature of 40°C for 3 hours to remove impurities and alcohol-soluble toxins, and then dry to a water content of ≤20%; Step 2, dual-microorganism co-fermentation: mix Ganoderma lucidum mycelium powder and Hericium erinaceus mycelium powder at a ratio of 1:1, add 2 times of purified water, inoculate Ganoderma lucidum spores and Hericium erinaceus spores, the inoculation amount of Ganoderma lucidum spores is 1%, and the inoculation amount of Hericium erinaceus spores is 1%, cultivate at 30°C with 180 rpm oscillation for 48 hours, and add 0.05% sodium glutamate every 12 hours; The Ganoderma lucidum spores are Ganoderma lucidum (Ganoderma lucidum) Ganoderma lucidum ), and the Hericium erinaceus spores are Hericium erinaceus (Hericium erinaceus) Hericium erinaceus.

[0032] Step 3, fruit fermentation liquid preparation: inoculate blueberry pulp with Lactobacillus plantarum at an inoculation amount of 1.5% of the mass of the blueberry pulp, ferment at 35°C for 24 hours, adjust the pH to 3.8 with citric acid, and obtain blueberry fermentation liquid; Raspberry pulp was inoculated with brewer's yeast at an inoculation rate of 1.2% of the blueberry pulp mass, fermented at 35°C for 15 hours, and the pH was adjusted to 3.8 with citric acid to obtain raspberry fermentation broth.

[0033] Step 4, primary fermentation: Add the products from Step 2, Step 3, and germinated brown rice to white wine and honey, and statically ferment at 25℃ for 15 days, stirring once a day. Before the main fermentation process, the germinated brown rice is pretreated. The pretreatment method for germinated brown rice is as follows: soak for 12 hours, germinate to 0.5-1mm, and add 0.1% potassium dihydrogen phosphate during the soaking stage.

[0034] Step 5, post-processing: First, use a 400-mesh filter cloth for coarse filtration, then use a 0.22μm membrane for fine filtration, pasteurize at 65℃ for 30 minutes, and age at 4℃ for 60 days; Step 6, filling and capping: The aged wine liquid is rapidly cooled and filtered to remove impurities. The fruiting bodies from Step 1 are pre-filled into the wine bottle, filled with the filtered wine liquid, and then capped.

[0035] Comparative example: Using the traditional soaking process, Ganoderma lucidum was soaked in baijiu (Chinese liquor) for 30 days.

[0036] The finished products of Examples 1-3 and the comparative examples were tested. The GABA content was detected by HPLC, and the Ganoderma lucidum polysaccharide content was detected by the phenol-sulfuric acid method. Sensory evaluation was conducted using a blind panel of 5 people, divided into flavor and bitterness. The results are shown in the table below:

[0037] Example 4: 50g of Ganoderma lucidum fruiting bodies were divided into 4 groups, 12.5g per group. 125mL of 85% ethanol solution was added to each group, and the mixtures were soaked for 1h, 3h, 5h, and 8h, respectively. After filtration, the residue was dried at 60℃ using a heat pump for 6h and then pulverized through a 40-mesh sieve. The retention rate of Ganoderma lucidum polysaccharides and the content of GABA precursor (glutamic acid) after drying were determined. The results are shown in the table below.

[0038] Example 5: Mix 5g of germinated brown rice with 0.1g of monosodium glutamate (MSG), sterilize, and then inoculate with bacterial cultures. Inoculate with *Lactobacillus plantarum* and *Saccharomyces cerevisiae* in specific ratios, and set up different temperature groups. Samples were taken every 12 hours, and the GABA content was determined by HPLC. The results are shown in the table below.

[0039]

[0040] Example 6: Adjust the pH of the blueberry and raspberry fermentation broth to the target values ​​(3.2, 3.5, 3.8, 4.2). Mix with the Ganoderma lucidum fermentation broth at a ratio of 40% and perform primary fermentation for 15 days. Sensory evaluation (flavor, bitterness, aroma), transmittance (450nm), and component stability (polysaccharide and GABA retention rates) were measured. The results are shown in the table below.

[0041]

[0042]

[0043] As shown in the table above, the fermented blueberry and raspberry broth exhibits the best flavor, with a light transmittance of ≥94.6% and the highest component retention rate at a pH of 3.5. pH levels that are too low or too high can lead to flavor imbalance and component degradation.

[0044] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A ganoderma wine, characterized by, The Ganoderma lucidum mycelium powder, the Ganoderma lucidum fruiting body, the Hericium erinaceus mycelium powder, the germinated brown rice, the lactic acid bacteria fermented blueberry liquid, the Saccharomyces cerevisiae fermented raspberry liquid, the baijiu, and the honey are mixed to prepare the liquor, wherein the content of GABA is greater than or equal to 100 mg / L.

2. A method for preparing ganoderma wine, characterized in that, The method comprises the following steps: Step 1, Ganoderma lucidum fruiting body pretreatment: small and complete Ganoderma lucidum fruiting bodies are soaked in 85-95% ethanol at 15-40 ℃ for 3-10 hours to remove impurities and alcohol-soluble toxins, and then dried to a water content of less than or equal to 20%; Step 2, double-microorganism co-fermentation: the Ganoderma lucidum mycelium powder and the Hericium erinaceus mycelium powder are mixed, inoculated with Ganoderma lucidum spores and Hericium erinaceus spores, and then subjected to oscillation culture at 25-30 ℃ for 48-96 hours, with 0.05-0.15% sodium glutamate being added every 12 hours; Step 3, fruit fermentation liquid preparation: blueberry pulp is inoculated with Lactobacillus plantarum, and raspberry pulp is inoculated with Saccharomyces cerevisiae, and then subjected to fermentation for 12-24 hours to prepare blueberry fermentation liquid and raspberry fermentation liquid, respectively; Step 4, main fermentation: the product of step 2, the product of step 3, germinated brown rice, and baijiu are mixed, and then subjected to static fermentation for 15 days, with stirring once a day; Step 5, post-treatment: filtration, pasteurization, and aging at 4 ℃ for 30-60 days; Step 6, filling and capping: the aged liquor liquid is rapidly cooled and filtered to remove impurities, the fruiting bodies of step 1 are preloaded into wine bottles, the filtered liquor liquid is filled, and then capped.

3. The method of claim 2, wherein the Ganoderma lucidum wine is prepared by the steps of: In step 1, the Ganoderma lucidum fruiting bodies are dried by heat pump drying or hot air drying after soaking, the drying temperature is 50-80 ℃, and the drying time is 3-12 hours.

4. The method of claim 2, wherein the Ganoderma lucidum wine is prepared by the steps of: In step 2, the Ganoderma lucidum mycelium powder and the Hericium erinaceus mycelium powder are mixed at a ratio of 1:

1.

5. The method of claim 2, wherein the Ganoderma lucidum wine is prepared by the steps of: In step 2, the Ganoderma lucidum strain is Ganoderma lucidum (G. lucidum) Ganoderma lucidum , the inoculation amount is 0.7-1.5%, the Hericium erinaceus strain is Hericium erinaceus (H. erinaceus) Hericium erinaceus , the inoculation amount is 0.7-1.5%, and the culture is carried out at 28°C, 180rpm oscillation for 72 hours, with 0.1% sodium glutamate added every 12 hours.

6. The method of claim 2, wherein the Ganoderma lucidum wine is prepared by the steps of: In step 3, the preparation method of the blueberry fermentation liquid is as follows: blueberry pulp is inoculated with Lactobacillus plantarum at an inoculation amount of 0.5-1.5% of the mass of the blueberry pulp, and then subjected to fermentation at 25-35 ℃ for 20-48 hours, with the pH being adjusted to 3.5-3.

8.

7. The method of claim 2, wherein the Ganoderma lucidum wine is prepared by the steps of: In step 3, the preparation method of the raspberry fermentation liquid is as follows: raspberry pulp is inoculated with Saccharomyces cerevisiae at an inoculation amount of 0.3-1.2% of the mass of the blueberry pulp, and then subjected to fermentation at 25-35 ℃ for 10-15 hours, with the pH being adjusted to 3.5-3.

8.

8. The method of claim 2, wherein the Ganoderma lucidum wine is prepared by the steps of: In step 4, honey is added during the main fermentation process to adjust the sugar content to 15-20 °Bx.

9. The method of claim 2, wherein the Ganoderma lucidum wine is prepared by the steps of: In step 4, before the main fermentation process, the germinated brown rice is pretreated, and the pretreatment method of the germinated brown rice is as follows: soaked for 12 hours, germinated to 0.5-1 mm, and 0.05-0.1% potassium dihydrogen phosphate is added during the soaking stage.

10. The method of claim 2, wherein the Ganoderma lucidum wine is prepared by the steps of: In step 5, during the post-treatment process, coarse filtration is first performed using 400-mesh filter cloth, and then fine filtration is performed using a 0.22-μm membrane, pasteurization is performed at 65 ℃ for 30 minutes.

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